Shakshuka With Feta Ny Times Recipes

SHAKSHUKA WITH FETA

Steps:

• Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.
• Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.

SHAKSHUKA WITH FETA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.
• Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.

MOROCCAN SHAKSHUKA

Steps:

• Make the sauce: Over an open flame on the stove top or under the broiler, roast the red pepper until skin is black and blistered all over, 8 to 12 minutes, turning the pepper as needed. Transfer to a heatproof bowl, cover with a plate or plastic wrap and let sit for 15 minutes, until cool enough to handle. Uncover and rub the skin off, then seed and finely chop the pepper.
• In a 12-inch cast-iron skillet, heat oil over medium-high heat. Stir in onion and cook until starting to brown, 7 to 12 minutes. Stir in garlic and roasted red pepper, and sauté for another 2 minutes.
• Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 cup water, and bring to a simmer. Simmer over medium-low heat until mixture is reduced by a third, 40 minutes to 1 hour.
• While the sauce simmers, make the kefta: Drizzle olive oil on a rimmed baking sheet and turn on your broiler.
• In a large bowl, mix the salt, paprika, cumin, white pepper, cayenne, red onion, parsley, cilantro and garlic. Mix in the beef, lamb and beaten egg just to combine, then scoop out 1 1/2-inch balls, transferring to prepared baking sheet. Flatten balls slightly, then broil without turning until well browned, 3 to 5 minutes.
• When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges of the skillet, leaving room for the egg yolks in the middle. Simmer kefta balls in sauce until they are cooked through and the sauce has reduced a little more, 10 to 15 minutes. Taste and add more salt if needed.
• Slip yolks into the center of the pan, cover pan and heat gently until yolks are warmed through, 2 to 4 minutes. Serve immediately, garnished with cilantro sprigs.

GREEN SHAKSHUKA WITH AVOCADO AND LIME

Steps:

• Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
• Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.
• Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

SHAKSHUKA WITH FETA

Steps:

• Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
• Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.